Baked Gnocchi with Sage and Cheese

Ingredients

• 2 pounds Yukon Gold potatoes , cut into large pieces
• 2 teaspoons salt , divided
• 1.5 cups all-purpose flour , or more as needed

Instructions

1. 1

   Preheat the oven to 350 degrees F (175 degrees C).

2. 2

   Fill a large saucepan with water. Add potatoes and 1 teaspoon salt; bring to a boil. Continue to boil until potatoes are very soft, about 15 minutes. Drain and run through a food mill or a ricer for a nice, smooth consistency. Place potatoes in a bowl and refrigerate until they are cool, 15 to 20 minutes; this will help keep them fluffy.

3. 3

   Dust 2 sheet pans with flour and set aside.

4. 4

   Mix cooled potatoes and 1 1/2 cups flour together on a clean work surface. Knead until dough is soft and smooth, 4 to 5 minutes, adding only enough flour so dough comes together and is not tacky.

5. 5

   Cut dough into 4 equal parts. Roll 1/4 of the dough into a 3/4-inch log. Cut the log into 3/4-inch pieces. Roll the pieces over a gnocchi board or the back of a fork to create ridges and place onto a floured sheet pan in a single layer. Repeat with the rest of the dough. Let rolled gnocchi dry for 1 hour before cooking.

6. 6

   Preheat the oven to 350 degrees F (175 degrees C).

7. 7

   Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes. Drain and set aside.

8. 8

   Melt butter for cheese sauce in a medium saucepan over medium heat. Whisk in flour until golden brown, about 3 minutes. Add chicken stock and continue to whisk until it thickens, about 3 minutes. Add Fontina cheese and Parmesan cheese; stir using a spoon until melted. Stir in sage and nutmeg. Stir in cooked gnocchi and transfer to a casserole or baking dish.

9. 9

   Bake in the preheated oven until top is golden brown and bubbly, 15 to 20 minutes.